Baking&Snack - October 2012 - 122
NEW ON THE SHELF
Something special for breakfast
Flowers Foods, Thomasville, GA, unveils what it describes as “a little like a bagel, a bit like an English muffin and reminiscent of breakfast bread.” The latest addition to the company’s Special Morning breakfast line, Nature’s Own Oatmeal Toasters are slightly smaller than a slice of bread and have a soft, chewy texture. Made with 20 g whole grains and fruit, the square breakfast treats contain 4 g fiber per 64-g serving. Available in Cinnamon Raisin or Cranberry Orange, an 8-pack sells for $2.99. www.naturesownbread.com
A bar for all seasons
Developed with specific snack or meal occasions in mind, the latest additions to Half Moon Bay, CA-based Odwalla’s line of on-the-go bars promise wholesome indulgence. Available in Apple Toffee Pistachio, Chocolate Almond Coconut, Orange Cranberry and Lemon Ginger, the quartet of bars are good sources of vitamins A, C and E. Retailing for around $1.49, one bar contains 180 to 210 Cal, 2.5 to 8 g fat with 1.5 to 3 g saturated fat, 2 to 4 g fiber and 3 to 4 g protein, depending on the variety. www.odwalla.com
Energy in a smaller package
Balance Bar, Valhalla, NY, shrinks the size but not the nutrition of its energy bars. Adhering to the company’s 40-30-30 principle (40% of calories from carbohydrates, 30% from protein and 30% from dietary fat), Balance Bar mini energy bars contain 100 Cal and 23 vitamins and minerals. Claiming to be an excellent source of vitamins A, C and E, the bars retail in a 2-flavor, 10-count box for $8.99. www.balance.com
New chip choices
Along with its new branding launch, Mikesells, Dayton, OH, adds two flavors to its potato chip family: Sweet Chili and Sour Cream on a Groovy Chip, and Reduced Fat Tuscan Spice. The latter variety pairs olive oil and sun-dried tomato with a hint of rosemary and herbs, and it contains 30% less fat than regular chips. A 10-oz bag retails for approximately $3.49. www.mikesells.com
STATEMENT OF OWNERSHIP MANAGEMENT AND CIRCULATION (REQUIRED BY 39 U.S.C. 3685)
1. 2. 3. 4. 5. 6. 7. 8. 9. Publication Title: Baking & Snack Publication Number 002-865 Filing Date: September 25, 2012 Frequency of issue: Monthly (except January) Number of issues published annually: 11. Annual Subscription Price: $36 for Non-qualified/Free to Qualified Complete mailing address of known office of publication: Sosland Companies, Inc., 4800 Main St., Suite 100, Kansas City, Missouri 64112-2504. Complete mailing address of the headquarters or general business offices of the publisher: Same as above. Full names and complete mailing addresses of publisher, and editor: Publisher: Paul Lattan, Sosland Companies, Inc., 4800 Main St., Suite 100, Kansas City, Missouri 64112. Editor: Dan Malovany, Sosland Companies, Inc., 4800 Main St., Suite 100, Kansas City, Missouri 64112. Owner: Sosland Companies, Inc., Charles S. Sosland and L. Joshua Sosland, Sosland Companies, Inc., 4800 Main St., Suite 100, Kansas City, Missouri 64112. Known bondholders, mortgagees, and other security holders owning or holding 1 percent or more of total amount of bonds, mortgages or other securities: none. Tax Status: Not Applicable. Issue Date for circulation data below: September, 2012
15. Extent and Nature of Circulation:
10. 11. 12. 14.
a. Total No.Copies (net press run) b1. Outside County Paid/Requested Mail Subscriptions stated on PS Form 3541 10904 10771 b2. In-County Paid/Requested Mail Subscriptions stated on PS Form 3541 0 0 b3. Sales through dealers and carriers, street vendors, counter sales, and other paid or requested distribution outside USPS 280 293 b4. Requested copies distributed by other mail classes through the USPS 1 0 c. Total paid and/or requested circulation 11185 11064 d1. Outside County nonrequested copies stated on PS Form 3541 1568 1565 d2. In-County Paid/nonrequested copies stated on PS Form 3541 0 0 d3. Nonrequested copies distributed through the USPS by other classes of Mail 0 0 d4. Nonrequested copies distributed outside the Mail 436 200 e. Total nonrequested distribution 2004 1765 f. Total distribution 13189 12829 g. Copies not distributed 749 595 h. Total 13938 13424 i. Percent paid and/or requested circulation 85% 86% 16. Publication of statement of ownership for a requester publication is required and will be printed in the October, 2012 issue of this publication. 17. Melanie Hepperly, VP & CFO - Date September 25, 2012
I certify that all information furnished on this form is true and complete. I understand that anyone who furnishes false or misleading information on this form or who omits material or information requested on the form may be subject to criminal sanctions (including fines and imprisonment) and/or civil sanctions (including civil penalties).
Average No. Copies Each Issue During Preceding 12 Months 13938
No. Copies of Single Issue Published Nearest to Filing Date 13424
122
/ Baking & Snack / October 2012
www.bakingandsnack.com
http://www.odwalla.com
http://www.naturesownbread.com
http://www.mikesells.com
http://www.balance.com
http://www.bakingandsnack.com
Baking&Snack - October 2012
Table of Contents for the Digital Edition of Baking&Snack - October 2012
Baking&Snack - October 2012
Table of Contents
Table of Contents
Editorial - Safety that sells
Newsfront - Professor analyzes ‘ Wheat Belly’ indictments
Politics, commodities detailed by IBA
Rayburn hopeful for Hostess’ future
In Brief
News - Rosenfeld confident in Mondelez
Middleby adds Stewart Systems to portfolio
Snyder’s-Lance anticipates snack cracker expansion
TIA tackles hot topics
Flowers eyes new markets for growth
Compostable packaging debuts at baseball game
ToolBox sponsors BMW tour at iba
People/In Memoriam
Gonnella Baking Co. - History in the Making
All in the family and more
Gifco Foods - Laying the Foundation
Tortillas of India
Crackers - An Alternate Dimension
Gluten-free breaks out
Social Media Q&A - Social Strategy
Bakery Shortenings - The Performance Zone
Liquid oils, hard fats
Manipulating the molecule
Regulatory Analysis - Hanging Fire
Prop 37 and GMOs
Canada’s food safety renovation project
Ingredient App - A Natural Choice
Mixers - Getting into the Mix
Eliminating arc flashes
Keeping a watchful eye on the process
Proofing Technology - On the Rise
Bag Closing Systems - Looking for Closure
Green ties
Meeting OSHA standards
Sanitation Strategies - How Safety Adds Value
Operations Q&A - Troubleshooting Today’s Bakery
Industry Images - Bigger and Better in Munich
Events
Innovations
Ingredient News
Products & Packaging
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - October 2012 - Baking&Snack - October 2012
Baking&Snack - October 2012 - 2
Baking&Snack - October 2012 - 3
Baking&Snack - October 2012 - 4
Baking&Snack - October 2012 - 5
Baking&Snack - October 2012 - 6
Baking&Snack - October 2012 - 7
Baking&Snack - October 2012 - 8
Baking&Snack - October 2012 - Table of Contents
Baking&Snack - October 2012 - 10
Baking&Snack - October 2012 - Table of Contents
Baking&Snack - October 2012 - Editorial - Safety that sells
Baking&Snack - October 2012 - 13
Baking&Snack - October 2012 - Politics, commodities detailed by IBA
Baking&Snack - October 2012 - In Brief
Baking&Snack - October 2012 - Middleby adds Stewart Systems to portfolio
Baking&Snack - October 2012 - 17
Baking&Snack - October 2012 - TIA tackles hot topics
Baking&Snack - October 2012 - 19
Baking&Snack - October 2012 - 20
Baking&Snack - October 2012 - 21
Baking&Snack - October 2012 - ToolBox sponsors BMW tour at iba
Baking&Snack - October 2012 - People/In Memoriam
Baking&Snack - October 2012 - Gonnella Baking Co. - History in the Making
Baking&Snack - October 2012 - 25
Baking&Snack - October 2012 - All in the family and more
Baking&Snack - October 2012 - 27
Baking&Snack - October 2012 - 28
Baking&Snack - October 2012 - 29
Baking&Snack - October 2012 - 30
Baking&Snack - October 2012 - 31
Baking&Snack - October 2012 - 32
Baking&Snack - October 2012 - 33
Baking&Snack - October 2012 - 34
Baking&Snack - October 2012 - 35
Baking&Snack - October 2012 - 36
Baking&Snack - October 2012 - 37
Baking&Snack - October 2012 - 38
Baking&Snack - October 2012 - Gifco Foods - Laying the Foundation
Baking&Snack - October 2012 - Tortillas of India
Baking&Snack - October 2012 - 41
Baking&Snack - October 2012 - 42
Baking&Snack - October 2012 - 43
Baking&Snack - October 2012 - 44
Baking&Snack - October 2012 - 45
Baking&Snack - October 2012 - 46
Baking&Snack - October 2012 - Crackers - An Alternate Dimension
Baking&Snack - October 2012 - 48
Baking&Snack - October 2012 - 49
Baking&Snack - October 2012 - 50
Baking&Snack - October 2012 - 51
Baking&Snack - October 2012 - Gluten-free breaks out
Baking&Snack - October 2012 - 53
Baking&Snack - October 2012 - 54
Baking&Snack - October 2012 - 55
Baking&Snack - October 2012 - 56
Baking&Snack - October 2012 - Social Media Q&A - Social Strategy
Baking&Snack - October 2012 - 58
Baking&Snack - October 2012 - 59
Baking&Snack - October 2012 - 60
Baking&Snack - October 2012 - Bakery Shortenings - The Performance Zone
Baking&Snack - October 2012 - Liquid oils, hard fats
Baking&Snack - October 2012 - 63
Baking&Snack - October 2012 - 64
Baking&Snack - October 2012 - 65
Baking&Snack - October 2012 - 66
Baking&Snack - October 2012 - 67
Baking&Snack - October 2012 - 68
Baking&Snack - October 2012 - 69
Baking&Snack - October 2012 - Manipulating the molecule
Baking&Snack - October 2012 - 71
Baking&Snack - October 2012 - 72
Baking&Snack - October 2012 - 73
Baking&Snack - October 2012 - 74
Baking&Snack - October 2012 - Regulatory Analysis - Hanging Fire
Baking&Snack - October 2012 - Prop 37 and GMOs
Baking&Snack - October 2012 - 77
Baking&Snack - October 2012 - 78
Baking&Snack - October 2012 - 79
Baking&Snack - October 2012 - Canada’s food safety renovation project
Baking&Snack - October 2012 - 81
Baking&Snack - October 2012 - 82
Baking&Snack - October 2012 - Ingredient App - A Natural Choice
Baking&Snack - October 2012 - 84
Baking&Snack - October 2012 - Mixers - Getting into the Mix
Baking&Snack - October 2012 - 86
Baking&Snack - October 2012 - 87
Baking&Snack - October 2012 - Eliminating arc flashes
Baking&Snack - October 2012 - 89
Baking&Snack - October 2012 - 90
Baking&Snack - October 2012 - Keeping a watchful eye on the process
Baking&Snack - October 2012 - 92
Baking&Snack - October 2012 - 93
Baking&Snack - October 2012 - 94
Baking&Snack - October 2012 - Proofing Technology - On the Rise
Baking&Snack - October 2012 - 96
Baking&Snack - October 2012 - 97
Baking&Snack - October 2012 - 98
Baking&Snack - October 2012 - 99
Baking&Snack - October 2012 - 100
Baking&Snack - October 2012 - Bag Closing Systems - Looking for Closure
Baking&Snack - October 2012 - Green ties
Baking&Snack - October 2012 - 103
Baking&Snack - October 2012 - Meeting OSHA standards
Baking&Snack - October 2012 - 105
Baking&Snack - October 2012 - 106
Baking&Snack - October 2012 - Sanitation Strategies - How Safety Adds Value
Baking&Snack - October 2012 - 108
Baking&Snack - October 2012 - Operations Q&A - Troubleshooting Today’s Bakery
Baking&Snack - October 2012 - 110
Baking&Snack - October 2012 - 111
Baking&Snack - October 2012 - Industry Images - Bigger and Better in Munich
Baking&Snack - October 2012 - 113
Baking&Snack - October 2012 - 114
Baking&Snack - October 2012 - Events
Baking&Snack - October 2012 - Innovations
Baking&Snack - October 2012 - Ingredient News
Baking&Snack - October 2012 - Products & Packaging
Baking&Snack - October 2012 - 119
Baking&Snack - October 2012 - 120
Baking&Snack - October 2012 - New on the Shelf
Baking&Snack - October 2012 - 122
Baking&Snack - October 2012 - Marketplace
Baking&Snack - October 2012 - 124
Baking&Snack - October 2012 - 125
Baking&Snack - October 2012 - 126
Baking&Snack - October 2012 - 127
Baking&Snack - October 2012 - 128
Baking&Snack - October 2012 - Ad Index
Baking&Snack - October 2012 - New Product Spotlight
Baking&Snack - October 2012 - 131
Baking&Snack - October 2012 - 132
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